If you’re a fellow spicy food lover and also into tomato soup, you’re going to love this chipotle tomato soup! It’s inspired by a similar dish from a restaurant called Eloisa in Santa Fe. While the restaurant (sadly) had to close, we couldn’t shake the memory of this delicious soup! So we got into the kitchen, did some tinkering, and knew we had to share!
This creamy, spicy, smoky soup is plant-based, gluten-free, and the perfect companion for sandwiches and salads! Just 10 ingredients and 1 pot required. Let’s get spicy!
How to Make Spicy Tomato Soup
First, we start our soup with the tried-and-true trio: onions, carrots, and celery! We sauté them in a little olive oil to begin adding savory and sweet goodness to the dish.
Next, we add our chipotle peppers in adobo. They’re spicy and smoky and oh-so flavorful! Combined with bright and sweet canned tomatoes, they bring the soup to life!
Then, it’s time to blend! We like using an immersion blender for ease, but for a smoother soup, a high-speed blender works beautifully! Finally, we add in some canned coconut milk to help mellow the spiciness of the chipotle peppers and provide extra creaminess and richness.
We hope you LOVE this tomato soup! It’s:
& A tasty new twist on an old classic!
More Creamy Soup Recipes
- Vegan Potato Leek Soup
- Creamy Roasted Cauliflower Soup
- Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
- Roasted Butternut Squash Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Chipotle Tomato Soup (1 Pot!)
- 2 Tbsp olive oil
- 1 small white or yellow onion, finely diced (1 small onion yields ~150 g or 1 cup)
- 2 stalks celery, finely diced (2 stalks celery yield ~3/4 cup or 90 g)
- 1 medium carrot, finely diced (1 medium carrot yields ~3/4 cup or 100 g)
- 3 cloves garlic, finely minced
- 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1-2 chipotle peppers in adobo sauce (canned // adjust depending on your spice preference)
- 1 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 2 ½ cups water
- 3/4 cup canned full-fat coconut milk (or sub homemade cashew cream)
- In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.
- Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.
- Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.
- Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.
- Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled "cheese" sandwiches, vegan "tuna" melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.
- Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.